Ingredients
Rice
- 500 gbasmati rice
- water, for soaking
- 2 litreswater, for boiling
- 1 tablespoonsalt
Syrup
- 400 gsugar
- 250 mlwater
- a generous pinch of saffron, steeped in hot water
- 6cardamom pods, cracked
- 2 tablespoonsrosewater
To enrich
- 100 gghee or butter
- 100 graisins or sultanas
- 80 gblanched almonds, slivered
- 80 gpistachios, slivered
- 50 gcashews, optional
Directions
- Use a long grain basmati that keeps its grains separate. Zarda should have distinct, glossy, separate grains. Rinse the rice until the water runs clear. Cover it with cold water and soak it for thirty minutes. Drain it thoroughly before boiling. Crush the saffron threads between your fingers. Steep them in three tablespoons of hot water.
- Leave it for twenty minutes to draw out the colour. The water should turn a deep orange gold. Bring the two litres of water to a rolling boil. Add the salt and then the drained rice. Boil it uncovered for about six minutes. The grains should be soft outside and firm in the centre. Drain it immediately in a colander. Rinse it briefly with cool water to stop it cooking.
- Put the sugar and water in a wide heavy pan. Stir over low heat until the sugar dissolves. Add the cracked cardamom pods. Bring it to a boil and let it bubble for five minutes. It should thicken very slightly. Pour in the saffron water and stir it through. Melt the ghee in a small frying pan.
- Fry the almonds and cashews until pale gold. Watch them closely because they colour fast. Lift them out with a slotted spoon. Add the raisins to the same pan. Take them out before they darken.
- Keep the flavoured ghee for the rice. Add the parboiled rice to the pan of syrup. Stir it gently so every grain is coated. Use a folding motion rather than stirring hard. Pour the flavoured ghee over the top. Scatter half the nuts and raisins through it. Cover the pan tightly with a lid.
- Wrap the lid in a cloth to catch condensation. Set the pan over the lowest possible heat. Let it steam for twenty minutes without lifting the lid. A heat diffuser under the pan helps a great deal. Take it off the heat and let it stand for ten minutes.
- Sprinkle the rosewater over it at the end. Adding rosewater to a hot pan drives the aroma off. Pile it onto a wide serving platter. Scatter the remaining nuts and raisins over the top. It is served in small portions because it is very sweet.
Technique
- Zarda is made across Iraq, Iran, Pakistan and India, with local differences in the spicing and the enrichment.
- In Iraq it is closely associated with Ashura and with the distribution of food to neighbours and mourners.
Substitutions
- Turmeric gives the colour if saffron is unavailable, though it gives none of the aroma.
- Any long grain rice works, though basmati gives the best separate grains.
Variations
- Some households add khoya or condensed milk for a richer version.
- A version with candied orange peel is made in parts of South Asia.
- Some Iraqi cooks add a little ground cinnamon alongside the cardamom.
History
Cooked for religious occasions and Ashura commemorations and distributed to mourners and neighbours.
Frequently asked questions
What is Zarda?
Zarda is a dessert from Iraq: sweet saffron rice with sugar, cardamom, rosewater and nuts. Cooked for religious occasions and Ashura commemorations and distributed to mourners and neighbours.
How long does Zarda take to make?
Zarda takes 20 minutes plus soaking of preparation and 40 minutes of cooking. The recipe makes serves 8. It is rated medium to make.
What can I substitute in Zarda?
Yes, within limits. Turmeric gives the colour if saffron is unavailable, though it gives none of the aroma. Any long grain rice works, though basmati gives the best separate grains.
What is the most important thing to get right in Zarda?
Keep the flavoured ghee for the rice. Add the parboiled rice to the pan of syrup. Stir it gently so every grain is coated. Use a folding motion rather than stirring hard. Pour the flavoured ghee over the top. Scatter half the nuts and raisins through it. Cover the pan tightly with a lid.
